So lets start with the fact the the only reason i do the boil-less method is because i am a bit confined space-wise, so i dont have apparatus to do it. To do the boil-less method you use just hot tap water, Im on Well water in MD so the water is really nice and has no off flavors due to metals or other strange minerals. You add your DME to the bottom of your primary, then add water so it dissolves and aerates sufficiently. Then i added the honey and dissolved it as well. I made a microwave tea out of the hops for the primary by steeping them in the very hot- boiling water for about 5 minutes and added that to the primary. At the secondary i added a couple fresh pellets of the hops to give some aroma because most of it was blown off in the primary.
I'm gonna say that there was definitely residual sweetness, (1.012-1.015 maybe) but it wasnt cloyng because of the high alcohol content due to the use of EC-1118 wine yeast. that was probably the key to this brew's success along with the almost always dry fermenting honey. Im not sure how well this method will work for a regular beer because at the same time i did it with a barley wine, which came out good, but a bit cloying, and i am doing it now with an Elderberry Barleywine as well. There was a no boil winter warmer beer i did with only DDME and dextrose but i used Amylase which made it come out with only a little residual sugar. I also did an unhopped Graff with 1 Gallon of Cider and .5lb of DDME where i also used amylase. the result was once again a good, nicely malty but slightly acidic graff. The key to success with a "Boil-less" beer is probably the yeast used having a high attentuation, and having other sugars to balance out the inevitable high amount of unconverted sugars from the malt.
I hope this helped, and if you try a boil-less beer with this method tell me what you think!