Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.

Input: Consider Input: CONTEXT: You need to ferment in a cool place, so you can only ferment pickles in the monsoon season when temperatures are down, or inside a house with A.C.Vegetables turn soft if it's too hot. Taste and feel is important here. Soft vegetables are the biggest problem if it's too hot. On the 3rd day it is good to place in the fridge to slow the fermenting, if you can. Crocks may be wrapped in burlap, palm dry, & kept wet in a cool shade place with breeze. Cloudy days are a big help. Place a plate on top of crock to keep insects dirt out. So it can be done with care. I'm in the South Phillipines, and it seems to work on the shady side of the house under the second floor A.C., where dripwater hits a wrapped crock, along with the breeze in the monsoon season. <sep> Q: Hi there, I've got a question about pickles A: You need to ferment <sep> FOLLOWUP_Q: I'm living in a tropical region, and I've heard that warm temperatures are not conducive to pickling, is there a way I can still ferment pickles in the heat?

Output: you can only ferment pickles in the monsoon season when temperatures are down, or inside a house with A.C

Input: Consider Input: CONTEXT: Some of the volatile flavors will be diminished, but I've managed to make fairly good drinks with the help of mint that I kept frozen. In my experience, freezer burn starts to become visible after two or three months, and starts to harm flavor probably around 4-6 months.I'm not sure preparing the drink will work really well, but if you just defrost the drink in the refrigerator, it probably won't be terrible. Active thawing with heat will probably cause some harm. Many infusions and teas become a bit cloudy and lose color after bottling or freezing, which is why most bottled teas use an enzyme (not usually a listed ingredient) designed to mitigate that. <sep> Q: Would freezing affect the flavour of mint tea? A: Some of the volatile flavors will be diminished <sep> FOLLOWUP_Q: What will be diminished?

Output: Some of the volatile flavors

Input: Consider Input: CONTEXT: Overly sour yogurt is a sign of inconsistent inoculationCheck the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours. The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy pastePouring off the whey and straining the yogurt makes it more creamy and taste sweeterThickeners are not required, just complete inoculationFor sweet yogurt dishes I mostly use sour berries (blackberry, raspberry etc) so it is expected to be somewhat sour anyway <sep> Q: How do I reduce the natural sourness of homemade frozen yogurt? A: Overly sour yogurt is a sign of inconsistent inoculation <sep> FOLLOWUP_Q: So I am not heating it long enough then. If I do that will that affect how well it sets?
Output: The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy paste