Temp and ABV help

No.

I don't know what a front porch ale is, but a milk stout should tastes a bit sweet. Lack of aeration could some under-attenuation, but generally not too severely with a low to moderate gravity recipe.

It would help if you would post the recipes and your process, including the gravity readings you took and the temperature of the wort when you measured the original gravity. Also the actual volume of wort in the fermenter.

 

Good taste and session-quality beer? You've hit the jackpot.

 

There is always the chance that the beers had not finished fermenting and you are tasting the sweetness of unfermented sugar. Are you certain that the fermentation was complete by confirming with gravity measurements? If not, and if you bottled these beers, use caution because they likely will be over-carbonated..

 

In my homebrew "taproom", if they're that tasty and low ABV, they won't survive long enough to reach overcarbonated status...

 

Then don't worry, and enjoy. But if you want anyone to diagnose the problem you think you're having, more information is needed...
https://www.beeradvocate.com/community/threads/hello-again.448707/#post-5002135

 

1.024 FG isn't necessarily high for a milk stout, depending on the OG, grain bill, yeast strain, etc. That's why knowing the recipe would help.

A Pale Ale that goes from 1.043 to 1.019 (56% apparent attenuation) is likely a problem. Again, recipe and process needed.

Also, you used a hydrometer, and not a refractometer, right?

 

Those are awful high FGs...how long was fermentation?

 

Fermentation for both were 7 days.

 

The OG OF THE chocolate Milk Stout was 1.046 ingredients listed below...
3.3 lbs Specail Dark LME
2 lbs Sparkling Amber DME
1 lb Lactose
8 oz Aroma Grains
1 lb Chocolate Grains
1 oz Centinnial Hops
.5 oz Cascade Hops
5 oz cocoa nibs (secondary)
Safale S-04 dry yeast

 

7 days is not enough time for fermentation and yeast clean up IMO. I would let both of those ride for at least 2 weeks before thinking about checking for a gravity reading. Sure you can push it and have them "finish" within a week...but I wouldn't bottle them at a week unless you want very possible bottle bombs. I think your gravity will drop further in the second week. If you said the gravity was stable, to me that implies over multiple days of checking it, and if you checked it multiple days within the first week of fermentation, you very well could have stalled fermentation due to oxygenation.

 

I get predicted OG of 1.047 and FG of 1.017 plugging it in. Your problem may be your recipe.

 

Does that include your cocoa nib secondary?

 

Why did you secondary a pale ale? And what yeast did you use to get a 17% cream stout? What were your OG and FG on that beer? Most beer yeast is killed at around 13% or so.