Looking at the grain bill I see nothing that brings that much color to the table. Maybe the sugar burned? Even so, I second the “leave it alone” until it’s time for a hydrometer reading. You can taste the sample then. If it’s trub or yeast it should clear over time. If it’s not then you can taste it to see if there’s something wrong with it. RDWAHAHB
Oxidation will certainly darken a beer’s color and given your process on this batch it’s more than possible but I agree there seems to be more yeast and trub in suspension in one fermenter. I WOULD NOT transfer either beer again.
I never rule out a beer until it’s finished so I’d just let them sit until you’ve reached terminal gravity before packaging. Taste will be the final judge.