Concerned with current Seasoning Oak

What's there to be concerned about? Oak is oak.

There are over 100 distinct species of oak native to the US. I would not be surprised to see variations after moving half way across the country.

We have oak here we call water oak, it will rot before it seasons, smells bad to if you take in the house. I won't cut it for any reason. nasty stuff I tell ya. Some locals call it pizz oak, & that pretty much sums it up. Hope that is not what you have found !

How long has it been stacked?

Welcome to the forums !!

Admittedly, I've never really worried much about color. (unless it's black mold or mildew - which this clearly isn't) so looks fine to me. ...well on the way to a good seasoning. If we have a decent, hot, dry summer, should be ready to go this fall. I'd probably burn any scrap wood in the Oct/Nov/Early Dec shoulder season and save the oak for when you get into overnight burns. Well...save the oak, unless you have hedge... then the oak is the 'scrap wood' and the hedge would be great for over night. If you do any grilling, either wood will make great coals.

Weird. Not sure why it looks like that but I don't think it's anything to worry about.

I see it all the time, that burnt sienna color on alot of different species. If you notice its only on the sapwood. I'm not sure but I've always assumed it was sugars in the sapwood accumulating on the surface as the water evaporates off the wood.