well, once you boil your wort ( either in a pot or kettle on the stove or outdoor burner) you cool it, just like you would any other batch, to pitching temp(the temp at which yeast is added) around 60 to 75 degrees. Then you transfer the cooled wort from your kettle to the carboy and then add the yeast. then cap with an air lock and put it somewhere with a constant temperature of around 60 degrees for ales and 40-50 for lagers.
DO NOT PUT HOT WORT INTO A GLASS CARBOY!
sanitize the carboy just like you would a bucket with starsan, idophor, a weak bleach solution or your sanitizer of choice.
carboys generally come in two flavors - glass and PET plastic - both have good and bad points.
not sure if troll....