Yeah, you're racking over to secondary too soon. Use your hydrometer to keep track of your fermentation and don't rack it over so soon. When the FG reading is stable for 2-3 days, primary fermentation is over BUT... you should give your beers a diacetyl rest to clean up precursor alcohols. It just means, let the beer sit on the yeast cake in the primary for another week. You CAN dry hop during the diacetyl rest right in the primary. I like to use a hops bag for dry hopping.
Now, to increase the body of the beer and add some head to it....
Adding a small amount of victory, munich or vienna malt to the beer can help. These add some bready & nutty flavor to the beer enhancing the mouth feel and the malt backbone of your beers. A small 5-10% addition is all you should need to beef up a thin beer and they will also enhance head retention. If you want some nice big rocky head that never dies, use some carafoam or a little wheat. Not too much wheat as it can cloud up your beer with haze. Carafoam is a better choice if you can find it.
