I had the same problem with my first and only batch that I used bourbon soaked oak chips in. The flavor was way too harsh and tannic. Since then, I've only aged in a 5 gallon whiskey barrel and have yet to have one that is over-oaked. I'm also going to attempt using cubes at some point that have been soaked to see how the French oak does in comparison to American.
Kegged - Citra Pale Ale, Session Saison, Robust Porter (Nitro), Hoppy Red Ale, Caffrey's Irish Ale clone, Cascadian Dark ale, German Pilsner.
Aging - Bourbon barrel aged RIS,
To Brew - TBD