Nah... keep the oak, man. It comes out pretty interesting. I've always added oak to the primary, and just kind of boiled up the chips in a pint of water... used wine-making oak no trouble at all... seems to be about the right amount too. It all depends on how oaky you like your juice.
Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)