I have not been boiling my wort for around a year now, mostly with good results. I kept a few bottles of pale ale for 5 months and it had only improved. The only difference that I have found is that the FG is very low, 1000-1006. My technique is as follows:
1. Heat water for the mash, pour into the mash tun and mash in. Mash temperature 64-74C. Tap is slightly higher than the fermenting bucket, so I can lauter straight into it.
2. Heat second lot of water, but remove about 2 litres and use it to boil the hops. Some of the hops must be leaf for the next step to work.
3. Open sanitised fermenting bucket, place "over the sink strainer" over the mouth of the bucket and pour in the hop tea. Sometimes some unboiled hops as well. Lauter into the "over the sink strainer" so the wort rinses out the hops and the hops catch any grains. I squeeze the hops to extract all the wort.
4. Remove strainer, seal lid onto bucket and leave it to cool overnight. Pitch yeast in the morning.
I am bottling a raw lager today; 4kg Best Vienna, 33g Hallertauer Mittelfruh (2.9% and boiled 15 minutes), 1 sachet of S-189 yeast. 23 Litre batch. The S-189 works well at room temperature, fermenting down to 1006 in 2 days, then taking 5 more days to stop at 1004 and lose the smell of Sulphur. It tastes clean and malty, I don't notice any esters.
Edit: the S-189 also cleared very well at room temperature without finings. Compact sediment and clear beer about 1 week after pitching. Very similar performance to Nottingham or S-04, except the beer tastes like lager.