Temp and ABV help

I assume you're doing 1 gallon batches if you added only 1 pound of honey and reached such a ridiculous OG? That gravity change actually comes out to a 15.75% ABV...still crazy high for a normal sacc IMO. Interesting

 

You can call it "Paler Ale" or try adding some dry yeast.

 

Is this the kit you brewed? http://www.northernbrewer.com/chocolate-milk-stout-extract-kit
If so, your original OG from the kit was 1.051...when you add the honey, it went up to 1.060 and with an FG of 1.020, you have a very under attenuated beer (66%) with an ABV of 5.17%, not 17%/15.75%. You can use a brewing calculator like this one (http://www.brewersfriend.com/homebrew/recipe/calculator/) to calculate changes you make to any kit you buy.

It seems that you are consistently producing under attenuated beers. You need to make some sort of changes to your processes because they arent working right yet based on what you've told us about your first 3 batches. I'd suggest you leave your batches alone and don't even look at them for the first week-2 weeks of fermentation...I think you're trying to rush your batches and not allowing fermentation to complete. Just because you might think that fermentation is "complete" based on looking at your fermenter, doesn't mean that it is truly complete or the yeast have finished their job. I think you've secondaried way too early, introducing oxygen and stalling fermentation, ending with most likely very sweet under attenuated beers. Not allowing the yeast to work in the best environment is a good recipe for bad beer in the long run.

 

Then your OG should be within the 1.053-1.057 range (kit OG was listed as 1.044-1.048 + 1 lb honey)...looks like your attenuation was even lower at 64% and the final ABV will be 4.59% based on those stats.

I say cover your fermenters with a towel or small blanket and don't even look at them until at least 2 weeks after you brew...that way you wont be anxious/tempted to mess with them before the yeast have an average time to handle your brews. If you're still having insufficient fermentation, then you'll need to look at other processes to change, but I'd start with that first.