Yeah, I'm in the process of stripping the labels for my first batch. I wash 'em out first, especially if they're the kind with yeast sediment, and I and soak them o/n in bucket full of bleach water (just b/c oxyclean isn't available where I live) and rinse in the morning. It's worked fine so far.
I still plan on sanitizing again before I bottle, though, since I used tap water to rinse and I'm very cautious (perhaps unnecessarily so) about introducing microbes. I'd defer to the wisdom of more experienced ppl than me on this one, though.
"I have come to believe that the whole world is an enigma, a harmless enigma that is made terrible by our own mad attempt to interpret it as though it had an underlying truth."
Pondering: Roggenwein, Irish Red, Another Single-Hop IPA, Roggenbier w/ local wild yeast
Primary: Hefeweizen, Nugget Single-Hop IPA, Chamomile Wheat
Secondary: Saffron Metheglin
Bottled: Belgian Strong Dark, Saffron Wheat, UK Barleywine, Tripel, IIPA