I'm a winemaker, as well. In "the" winemaking forum, a similar question was asked. I don't remember all the details, but the bottom line was yes, some other woods were historically used, based upon what was available. I think Redwood was once used in the US.
However, if I recall correctly, nothing tastes as good as toasted oak. Virtually all oak for brewing, winemaking, and whiskey (AFAIK) is toasted to some degree or another, whether in barrels, chips, spirals, or cubes. New oak imparts flavor VERY fast, which is probably why old whiskey barrels are good for brewing and aging. With wine, we put in new oak for as little as a couple weeks for that reason.
To get back to your original question, yeah, trying some other woods may be fun. However, how much beer are you willing to risk? Also, reading through your list of woods - although I would agree that toasted walnut smells the best of the woods you have, I seem to recall something about why nothing grows close to walnut trees. Something worth researching - you don't want to poison yourself!