I've never worked with grains other than barley, but as long as there's carbs in there, it should be able to convert over to sugar. The efficiency might be different, but many grains can be used.
The best beers tend to use only barley; American mega-brewers often add other grains (called adjuncts), such as rice and corn (maize). These are used as an inexpensive way to introduce fermentable starches, without adding much body or flavor.
The exception would be specialty beers such as wheat or rye beers. Both of those are nevertheless usually brewed with at least half barley.
And you didnt Ping me to this thread?
Man, you are slipping.
Pinging the Homebrewers for a most pertinent thread.
On or off the Homebrewers Ping list, let me know.
Cheers,
knewshound
Latest Column The Last Normal Day 21 Aug 2006