If you've followed good sanitation, at this point I would just "go with it"... My opinion.
Provided it tastes okay when bottling it. And it likely is okay... I sometimes get different looking rings or things in the beer during fermentation caused by different yeast activity. And different yeasts can look a little different in the fermenter (similar though, normally).
ADDITIONAL - And you didn't ask this, but it might be a help:
I personally do not use a secondary. In my opinion, it is not needed. I used to do it as I thought it would produce clearer beer, helping to get the "trub" out. For the slight bit it may have helped with that it increases potential to get contamination or infection, every time you rack from one thing to the next. If you are able to Cold Crash - that is an incredible help with dropping yeast and things in the beer to the bottom. And again this next one only works well if you can chill your beer but using a small amount of gelatin helps to clear it up nicely too. (See Brulosophy Blog Link: http://brulosophy.com/2015/01/05/the-ge
" onclick="window.open(this.href);return false; ... t-results/). I believe these tricks to be far better than using a secondary and lower risk of infection.
Hope this helps!