New / used carboy sanitation

I picked up a used glass carboy and am looking to use it this weekend. I washed it, scrubbed the inside best i can, but am looking for some tips as to be sure it's sanitary. Fill it and leave in sanitizer water overnight, Will that do the trick? I hesitate to use bleach... Is there a cleaner or a trick anyone can share that they might have used before?

I don't feel like losing 5 gal of brew to a preventible infection.
Thanks much.

If you cleaned it well, a few minutes with a good quality sanitizer should be all you need. I use Idophor which is iodine based. It works real well but can stain your tubing and plastic bits. Starsan is also popular. Both are no rinse. If you're local to Crown Point area, both are available at Kennywood Brewing in town.

Yeah, I use the starsan. I'm hoping my prep is rigorous enough.

Avoid bleach if at all possible. Personally, I use StarSan, and it works great. A glass carboy won't take much to sanitize. I would toss in about a 1/2 gallon of solution, swish it around, drain and use. There are no scratches like you would get in plastic, therefore no need to let it soak.

I washed it, scrubbed the inside best i can,

I have to ask, what did you use to initially clean it? If it's clean, I agree with my compadres, StarSan, Idophor are both gonna be fine to sanitize after cleaning. But if there is residue, you can't sanitize what isn't clean. A soak in Oxyclean or the Dollar Store cleaner "Sun" both should get your carboy squeaky clean!

I used soap and a bottle brush to scrub. Followed up with starsan. Im going to repeat while wort is cooling this weekend. Oxyclean isnt a bad idea.
I think ill be good. Time will tell.
I was more concerned because its a fermenter of unknown origins.

If you use Oxyclean, get the version with no perfumes and stuff. I think it's called Oxyclean Free, or something like that.

Thanks all, carboy was scrubbed, sanitized, scrubbed, sanitized, and now is full with about 6 gal of weizenbock. In a meeting or two I'll bring a couple to share.

Ps. Wyeast 3068 just ripps through wort!

One of my favorite yeast strains!

Honda 76 wrote: Ps. Wyeast 3068 just ripps through wort!

I love that yeast as well! I have a hefe fermented with 3068 that is about a week and a half in the bottle at this point. Tasted one tonight. Lots of banana. My wife says the alcohol is too up front, but I like it. I'll have some at the next meeting.

Do you ferment at room temp or do you go for a specific temp?

Honda 76 wrote:Do you ferment at room temp or do you go for a specific temp?

Sorry it took me so long to respond here. I don't do temp control for my fermentations, I have a non functioning shower stall in my lower level that stays fairly consistant temp wise. It's on the warm side, which I want with this yeast as it helps develop more of the banana esters that I like. For cooler fermentations, I take the bucket all the way into the basement, which is cool year round. I have an IPA bubbling away down there at the moment which I want to ferment pretty clean.

Not the best system, but I don't have the funds for a temperature controlled fridge to get just the temp I want. My results have been pretty good so far.

After the recent surprise heat wave I'm going to bet there are a lot of beers out there using a strain of this yeast that will be pretty banana'y.
I checked the gravity of my weisenbock, and it's like malty banana bread.
I'm not going to lie, it was pretty good.